{"id":29689,"date":"2022-12-26T12:29:42","date_gmt":"2022-12-26T17:29:42","guid":{"rendered":"https:\/\/www.thasneen.com\/cooking\/?p=29689"},"modified":"2024-08-29T16:54:52","modified_gmt":"2024-08-29T20:54:52","slug":"fried-chicken-biryani-south-indian-style-best-tasting-recipe","status":"publish","type":"post","link":"https:\/\/thasneen.com\/cooking\/fried-chicken-biryani-south-indian-style-best-tasting-recipe\/","title":{"rendered":"Fried Chicken Biryani- South Indian Style- Best Tasting Recipe"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-29695\" src=\"https:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2022\/12\/best-tasting-fried-chicken-biryani.jpg\" alt=\"\" width=\"475\" height=\"356\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2022\/12\/best-tasting-fried-chicken-biryani.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2022\/12\/best-tasting-fried-chicken-biryani-267x200.jpg 267w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2022\/12\/best-tasting-fried-chicken-biryani-102x75.jpg 102w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2022\/12\/best-tasting-fried-chicken-biryani-210x158.jpg 210w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2022\/12\/best-tasting-fried-chicken-biryani-390x293.jpg 390w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/p>\n<p>South Indian style fried chicken biryani&#8230;<\/p>\n<p>Finger-licking delicious &amp; aromatic chicken biryani with fried chicken in it. This is a South Indian style biryani &amp; one of my favorite biryani recipes.<\/p>\n<p>Making this biryani involves 5 steps: fry the marinated chicken, cook the basmati rice, make the chicken masala, layer the chicken masala-rice &amp; dum cook the biryani. Though it&#8217;s a bit time-consuming, it&#8217;s absolutely worth the effort, as soon as you open the dum cooked biryani the mesmerizing aroma of the biryani will spread the entire house &amp; everyone will be seen indulging in this biryani &amp; raving about the amazing taste &amp; flavor of this biryani.<\/p>\n<p>Follow this recipe &amp; make scrumptious fried chicken biryani.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-29694\" src=\"https:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2022\/12\/fried-chicken-biryani-recipe-1.jpg\" alt=\"\" width=\"475\" height=\"633\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2022\/12\/fried-chicken-biryani-recipe-1.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2022\/12\/fried-chicken-biryani-recipe-1-150x200.jpg 150w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/p>\n<h3><strong>Cooking Video<\/strong><\/h3>\n<p><iframe loading=\"lazy\" title=\"Fried Chicken Biryani - The Ultimate One-Pot Recipe for a Flavor Explosion!\" width=\"800\" height=\"450\" src=\"https:\/\/www.youtube.com\/embed\/YgfzRoc83FE?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe><\/p>\n<div class=\"easyrecipe mceNonEditable\" data-rating=\"0\"> \t<link itemprop=\"image\" href=\"https:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2022\/12\/Fried-chicken-biryani-recipe.jpg\" \/>\n<div class=\"item ERName\">Fried Chicken Biryani- South Indian Style- Best Tasting Recipe<\/div>\n<div class=\"ERClear\"><\/div>\n<div class=\"ERHead\"><span class=\"xlate\">Recipe Type<\/span>: <span class=\"type\">Main<\/span><\/div>\n<div class=\"ERHead\">Cuisine: <span class=\"cuisine\">Indian<\/span><\/div>\n<div class=\"ERHead\">Author: <span class=\"author\">Thasneen<\/span><\/div>\n<div class=\"ERHead\">Prep time: <time itemprop=\"prepTime\" datetime=\"PT30M\">30 mins<\/time><\/div>\n<div class=\"ERHead\">Cook time: <time itemprop=\"cookTime\" datetime=\"PT1H\">1 hour<\/time><\/div>\n<div class=\"ERHead\">Total time: <time itemprop=\"totalTime\" datetime=\"PT1H30M\">1 hour 30 mins<\/time><\/div>\n<div class=\"ERHead\">Serves: <span class=\"yield\">5 people<\/span><\/div>\n<div class=\"ERIngredients\">\n<div class=\"ERIngredientsHeader\">Ingredients<\/div>\n<ul class=\"ingredients\">\n<li class=\"ERSeparator\">[b]For Marinating chicken[\/b]<\/li>\n<li class=\"ingredient\">Chicken legs or bone-in pieces- 8 to 10<\/li>\n<li class=\"ingredient\">Ginger-Garlic paste- 1 tbsp<\/li>\n<li class=\"ingredient\">Kashmiri Chili powder- 2 tsp (mild version)<\/li>\n<li class=\"ingredient\">Regular chili powder- 1 tsp (hot version)<\/li>\n<li class=\"ingredient\">Turmeric powder- \u00bc tsp<\/li>\n<li class=\"ingredient\">Coriander powder- 1 tbsp<\/li>\n<li class=\"ingredient\">Garam Masala- 1 tsp<\/li>\n<li class=\"ingredient\">Fennel powder- 1 tsp<\/li>\n<li class=\"ingredient\">Water or lemon juice- 2 tbsp<\/li>\n<li class=\"ingredient\">Salt- 1 1\/2 tsp<\/li>\n<li class=\"ERSeparator\">[b]Cooking Basmati Rice[\/b]<\/li>\n<li class=\"ingredient\">Basmati Rice- 2 cups (soaked &amp; rinsed)<\/li>\n<li class=\"ingredient\">Ghee- 3 tbsp<\/li>\n<li class=\"ingredient\">Whole cardamom- 3<\/li>\n<li class=\"ingredient\">Whole cloves- 2<\/li>\n<li class=\"ingredient\">Whole cinnamon- 2-inch slice<\/li>\n<li class=\"ingredient\">Whole Mace- 1<\/li>\n<li class=\"ingredient\">Warm water- 3 1\/2 cups<\/li>\n<li class=\"ingredient\">Salt- 1 tsp<\/li>\n<li class=\"ERSeparator\">[b]For Frying chicken[\/b]<\/li>\n<li class=\"ingredient\">Marinated chicken<\/li>\n<li class=\"ingredient\">Coconut oil or Vegetable oil- 1 cup or enough for frying<\/li>\n<li class=\"ingredient\">Curry leaves- 10 leaves (optional)<\/li>\n<li class=\"ERSeparator\">[b]For Making Chicken Masala[\/b]<\/li>\n<li class=\"ingredient\">Oil left after frying chicken- 2 tbsp<\/li>\n<li class=\"ingredient\">Coconut oil or ghee- 2 tbsp<\/li>\n<li class=\"ingredient\">Onion, sliced thin- 3 large yellow onions<\/li>\n<li class=\"ingredient\">Ginger-Garlic paste- 1 tbsp (use freshly ground ginger-garlic paste)<\/li>\n<li class=\"ingredient\">Green chili, cut half- 3 or depending upon your spice level<\/li>\n<li class=\"ingredient\">Tomatoes, chopped- 2<\/li>\n<li class=\"ingredient\">Kashmiri Chili powder- 1 tsp (based on your spice level)<\/li>\n<li class=\"ingredient\">Garam Masala- 1\/2 tsp<\/li>\n<li class=\"ingredient\">Coriander powder- 2 tsp<\/li>\n<li class=\"ingredient\">Salt- 1 tsp<\/li>\n<li class=\"ingredient\">Yogurt- 3 tbsp<\/li>\n<li class=\"ingredient\">Fried Chicken<\/li>\n<li class=\"ingredient\">Mint leaves, chopped- 3 tbsp<\/li>\n<li class=\"ingredient\">Cilantro, chopped- 3 tbsp<\/li>\n<li class=\"ERSeparator\">[b]For Layering[\/b]<\/li>\n<li class=\"ingredient\">Fried onions- 1 onion sliced thin and fried in the oil<\/li>\n<li class=\"ingredient\">Raisins, roasted in ghee- 1 tbsp<\/li>\n<li class=\"ingredient\">Cashew nuts, roasted in ghee- 1\/4 cup<\/li>\n<li class=\"ingredient\">Saffron- 15 strands soaked in 2 tbsp water or milk for 5 minutes.<\/li>\n<li class=\"ingredient\">Ghee- 1 tbsp<\/li>\n<li class=\"ingredient\">Cilantro, chopped- \u00bc cup<\/li>\n<li class=\"ingredient\">Mint leaves, chopped- 10 leaves (use fresh mint leaves)<\/li>\n<\/ul>\n<\/div>\n<div class=\"ERInstructions\">\n<div class=\"ERInstructionsHeader\">Instructions<\/div>\n<div class=\"instructions\">\n<div class=\"ERSeparator\">[b]Step 1: Marinating chicken[\/b]<\/div>\n<ol>\n<li class=\"instruction\">I&#8217;ve taken 8 chicken legs, any kind of bone-in pieces can be used.<\/li>\n<li class=\"instruction\">Remove the skin &amp; score the chicken or put a couple of lines over the meat on each side.<\/li>\n<li class=\"instruction\">Add all the above-mentioned ingredients for marinating the chicken over the chicken and combine well.<\/li>\n<li class=\"instruction\">Cover the chicken and keep it in the refrigerator for at least 30 minutes or longer.<\/li>\n<li class=\"instruction\">You could even marinate the chicken overnight.<\/li>\n<\/ol>\n<div class=\"ERSeparator\">[b]Step 2: Frying the Chicken[\/b]<\/div>\n<ol>\n<li class=\"instruction\">Place a non-stick pan over medium heat, add oil.<\/li>\n<li class=\"instruction\">Let the oil turn hot.<\/li>\n<li class=\"instruction\">Place the marinated chicken and curry leaves.<\/li>\n<li class=\"instruction\">You can either deep fry or shallow fry the chicken, flip it over &amp; fry until both the sides turn golden brown.<\/li>\n<li class=\"instruction\">Transfer the fried chicken to a plate lined with a paper towel and keep it aside.<\/li>\n<li class=\"instruction\">Save the fried curry leaves &amp; the particles that are stuck to the pan.<\/li>\n<\/ol>\n<div class=\"ERSeparator\">[b]Step 3: Cooking Rice[\/b]<\/div>\n<ol>\n<li class=\"instruction\">Soak 2 cups white basmati rice in water for 15 minutes.<\/li>\n<li class=\"instruction\">Drain the rice in a strainer &amp; rinse the rice under running water.<\/li>\n<li class=\"instruction\">Place a saucepan over medium heat, add ghee.<\/li>\n<li class=\"instruction\">Add the whole cardamom, cloves, cinnamon, mace &amp; bay leaves, saute for a few seconds till aromatic.<\/li>\n<li class=\"instruction\">Add the soaked &amp; rinsed rice, roast for 3 minutes.<\/li>\n<li class=\"instruction\">Add 3 1\/2 cups of warm water.<\/li>\n<li class=\"instruction\">For 2 cups rice, only 3 1\/2 cups of water is required. 4 cups of water will make the rice mushy.<\/li>\n<li class=\"instruction\">Close with the lid &amp; cook for 10 minutes.<\/li>\n<li class=\"instruction\">After 10 minutes, open the lid most of the water must have dried off, there will be some moisture in the rice.<\/li>\n<li class=\"instruction\">Lower the heat &amp; cook covered for 2 minutes.<\/li>\n<li class=\"instruction\">Remove the saucepan from the heat &amp; keep it covered, the rice will set well.<\/li>\n<\/ol>\n<div class=\"ERSeparator\">[b]Step 4: Making the Chicken Masala[\/b]<\/div>\n<ol>\n<li class=\"instruction\">Place a wide non-stick pan over medium heat, add the oil left after frying chicken around 2 tbsp &amp; add 2 tbsp coconut oil or ghee.<\/li>\n<li class=\"instruction\">Add onions &amp; season with 1\/2 tsp salt, saute until translucent for 5 minutes.<\/li>\n<li class=\"instruction\">When the onions turn translucent, add ginger-garlic paste, green chilies and fried curry leaves, saute till onions turn golden in color.<\/li>\n<li class=\"instruction\">Add tomatoes, cook until tomatoes get mashed up.<\/li>\n<li class=\"instruction\">Keep saut\u00e9ing till the onions start to turn light brown in color.<\/li>\n<li class=\"instruction\">Add the chili powder, garam masala, coriander powder and \u00bd tsp salt. Combine well &amp; cook for a minute.<\/li>\n<li class=\"instruction\">Taste and add salt according to your needs.<\/li>\n<li class=\"instruction\">Add yogurt and combine well, cook for a minute.<\/li>\n<li class=\"instruction\">Add the fried chicken, combine well.<\/li>\n<li class=\"instruction\">Add chopped cilantro &amp; mint leaves.<\/li>\n<li class=\"instruction\">If the masala is too dry add 2 to 3 tbsp water.<\/li>\n<li class=\"instruction\">Cover the pan with its lid and cook the chicken along with the onion masala for 5 minutes.<\/li>\n<li class=\"instruction\">Remove the pan from the heat &amp; keep it covered.<\/li>\n<\/ol>\n<div class=\"ERSeparator\">[b]Step 5: Layering Rice and Chicken[\/b]<\/div>\n<ol>\n<li class=\"instruction\">Prep work before layering.<\/li>\n<li class=\"instruction\">Fry 1 thinly sliced onion in oil till golden brown. Transfer to a paper towel &amp; keep it aside.<\/li>\n<li class=\"instruction\">Roast 1\/4 cup cashew nuts in 2 tbsp ghee, keep it aside.<\/li>\n<li class=\"instruction\">Fry 1 tbsp raisins in ghee &amp; keep it aside.<\/li>\n<li class=\"instruction\">Soak saffron in 2 tbsp water or milk for 5 minutes. Keep it aside.<\/li>\n<li class=\"instruction\">I&#8217;ve used the same large saucepan used for making the chicken masala.<\/li>\n<li class=\"instruction\">Spread half of the chicken masala as the bottom layer on the pan.<\/li>\n<li class=\"instruction\">Add half of the cooked rice, spread evenly on top of the chicken masala.<\/li>\n<li class=\"instruction\">If you have saved the fried particles left in the pan after frying the chicken, add that over the rice.<\/li>\n<li class=\"instruction\">Drizzle 1\/2 tbsp ghee, drizzle half of the soaked saffron water, spread half of the fried onions, half of the chopped cilantro, half of the chopped mint leaves.<\/li>\n<li class=\"instruction\">Repeat these layers: again spread the remaining chicken masala &amp; top with the remaining rice<\/li>\n<li class=\"instruction\">On the top garnish with fried onions, cilantro, mint, roasted cashews, roasted raisins and saffron water.<\/li>\n<li class=\"instruction\">Drizzle 1\/2 tbsp ghee.<\/li>\n<\/ol>\n<div class=\"ERSeparator\">[b]Step 6: Dum Cook The Biryani Over Stove Top [\/b]<\/div>\n<ol>\n<li class=\"instruction\">Cover the biryani pan tightly with aluminum foil &amp; close with the lid.<\/li>\n<li class=\"instruction\">Place the saucepan over stove top, keep the heat to low.<\/li>\n<li class=\"instruction\">Ensure the heat is low, if the heat is medium or high the chicken masala layer at the bottom of the pan will turn brown.<\/li>\n<li class=\"instruction\">Dum cook for 15 minutes.<\/li>\n<li class=\"instruction\">Take the pan off the stove and keep the biryani covered for at least 30 minutes.<\/li>\n<\/ol>\n<div class=\"ERSeparator\">[b]Step 7: Serving[\/b]<\/div>\n<ol>\n<li class=\"instruction\">While serving gently combine the rice and the chicken masala; serve along with raita, pickle, Pappadum, etc.<\/li>\n<li class=\"instruction\">Incredibly aromatic &amp; delicious fried chicken biryani, enjoy!<\/li>\n<\/ol>\n<\/div>\n<\/div>\n<div class=\"ERNutrition\"><\/div>\n<div class=\"endeasyrecipe\" style=\"display: none;\">3.5.3251<\/div>\n<\/div>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>South Indian style fried chicken biryani&#8230; Finger-licking delicious &amp; aromatic chicken biryani with fried chicken in it. This is a South Indian style biryani &amp; one of my favorite biryani recipes. Making this biryani involves 5 steps: fry the marinated chicken, cook the basmati rice, make the chicken masala, layer the chicken masala-rice &amp; dum &hellip; <\/p>\n","protected":false},"author":1,"featured_media":29691,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[362,55,408,27,6,30],"tags":[1003,697,651],"class_list":["post-29689","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-basmati-rice","category-biryani","category-chicken-by-ingredient","category-indian-cuisine","category-popular","category-video","tag-biryani","tag-chicken-biryani-2","tag-videos","course-main","cuisine-indian-cuisine"],"_links":{"self":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts\/29689","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/comments?post=29689"}],"version-history":[{"count":1,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts\/29689\/revisions"}],"predecessor-version":[{"id":32793,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts\/29689\/revisions\/32793"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/media\/29691"}],"wp:attachment":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/media?parent=29689"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/categories?post=29689"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/tags?post=29689"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}